RECIPE: Leftover turkey comes to the rescue in the pre-Christmas rush

The holidays
are here! If you find you have a bit too much Thanksgiving turkey left, freeze
it and then recreate it into Turkey
Skillet Pie. It gives leftover turkey a second chance, and you will be
ready for those hurried, exhausting days before Christmas. Whether it's for
entertaining or the family supper, it will be like you planned it all along.

Creamy Salsa Dip is a
versatile dip for either veggies or tortilla chips. Make a holiday wreath to go
with it by arranging broccoli florets in a wreath shape and garnishing it with
other colorful vegetables.

Looking for something
different for the holiday cookie trays and exchanges? The Cardamom Shortbread Wedges have a traditional Scandinavian flavor
using cardamom. This cookie is not an overly sweet one, it's just enough to
finish off a heavy holiday meal or serve with a simple hot beverage. I like the
110 calorie count too, versus some of those richer cookies served this time of
the year.

TURKEY
SKILLET PIE

1/3 cup diced celery

6 tablespoons butter or margarine

2/3 cups water

2 cups seasoned stuffing mix

3 beaten eggs

2/3 cup evaporated milk or whole
milk

2 tablespoons finely chopped onion

Dash of pepper

3 cups chopped cooked turkey

1-1/2 cups leftover gravy or 12-ounce
jar of turkey gravy

Sauté celery in butter until
tender. Add water and stuffing mix. Set aside.

To make a vegetable wreath, arrange
broccoli florets on a round 10-inch plate, leaving center open for bowl of dip.
Add green pepper strips, pea pods, cherry tomatoes and carrot rounds to accent
broccoli wreath. Cut fresh red pepper into shapes to make a bow.

CARDAMOM
SHORTBREAD WEDGES

1/3 cup sugar

1 cup butter or margarine, softened

2-1/2 cups flour

1-3 teaspoons cardamom, to taste

1 teaspoon vanilla

1/4 teaspoon almond extract

Heat oven to 350 degrees. Line two
9-inch pie pans with aluminum foil so foil extends over sides of pans; spray with
cooking spray. In large bowl, beat sugar and butter until fluffy. Lightly spoon
in flour and remaining cookie ingredients and mix well. Dough will be crumbly.
Divide dough in half, press in bottom of prepared pans. Bake for 18-29 minutes
or until light golden brown. Cool ten minutes in pans. Remove cookies from pans
by lifting foil. Cut each shortbread into 16 wedges while warm.